Lemony Baked Spring Vegetable Risotto [Meatless]

It's been a busy first month living together with Garland. Between unpacking, work trips, weddings and workouts, we've also been making an effort to have wholesome home-cooked dinners. It didn't immediately occur to me when we made the decision to live together that I was also signing on to make his dinners every night...whereas, I think it was the first (and only?) thing that popped into his mind.

(To be fair, he's been really helpful with dinner. We got a grill shortly after moving in, which has been a HUGE game changer. There have actually been a handful of times where Garland cooked our entire dinner!)

Before Garland and I lived together, I would make us dinner once a week. It normally consisted of meat because that's what constitutes a real meal to him. Every other day of the week, I'd make myself dinners built upon vegetables and sometimes seafood. Honestly, one of the most challenging adjustments this last month has been making meals we're both happy with. As a result, I've been eating more meat. I don't love it 100% of the time, but convenience and compromise makes up the difference.

In the last month before the move, I started making this baked risotto recipe. For me, it's a whole meal but it's also a great compliment to quick baked fish or chicken. Unlike traditional risotto, the hoursss stirring on the stove is replaced with a quick saute and 30 minutes of bake time. It's great for this time of year, when the last thing you want to do is stand over a hot stove. Just let it bake while you prep and cook on the grill outside. Although it's literally half the effort, the result is the same super creamy risotto. It's a miracle!

My favorite combination is asparagus and peas. Unfortunately, the latter is Garland's #1 least favorite vegetable so it's been all-but-eliminated in this household. The good news is this recipe is highly adaptable to your tastes and main dish flavors. We recently doubled the recipe below and turned it into cheddar & chive risotto to pair with barbecue grilled shrimp. Roasted tomatoes would've also been a good addition if *ahem* those also weren't on the "Garland doesn't like" list...

Living with a boy might be hard, but making risotto doesn't have to be!

Baked Spring Vegetable Risotto

Servings: 4-6

2 tablespoon light olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 cup arborio rice
1/4 cup dry white wine
4 1/4 cup chicken or vegetable broth
2 cups chopped asparagus
2/3 cup frozen peas
2 tablespoons lemon juice
1 tablespoon chopped fresh basil
3/4 cup shredded Parmesan and/or Gouda cheese*
1/4 teaspoon salt, plus more to taste
Pepper, to taste
*I used a combo from Trader Joe's. An Italian blend would work great too!

• Preheat oven to 425 degrees. Set a dutch oven* over medium heat with olive oil. (*If you do not have a dutch oven---I don't!---put your 9x9 baking dish in the oven to heat and prepare everything via stovetop in a medium sauce pan. When it's time for the oven, carefully remove baking dish from oven, pour contents into it---again, be careful because the broth will bubble up---and cover with foil.)
• Saute onion for 5 minutes, or until soft. Add in garlic for the last two minutes (so as not to burn it). Add in risotto rice and stir until coated with oil. Cook for 2 minutes until rice starts to only slightly brown. Add in wine and broth; bring to a boil.
• Pour into heated baking dish if using. Cover (with foil if not using a dutch oven) and bake in oven for 20 minutes. Remove from oven and stir in asparagus and peas. If the risotto looks like it needs more liquid, add another 1/4 cup or so. Cover again and bake for an additional 10 minutes. Remove from oven and let stand for 5 minutes. Add in lemon juice, basil and cheese; stir until melted. Season with additional salt and pepper. 
• Serve as a side to with chicken or fish. Leftovers can be used for risotto cakes!

Notes: Adapted from Heat Oven to 350, originally from myrecipes.com